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Directions for: Chicken and Mushroom Pie with Spinach Salad
Ingredients
Chicken and Mushroom Pie1 deep dish frozen pie shell
1 cup cooked chicken (can be from deli chicken, skinned and cut into bite-sized chunks).
2 Tbsp butter
2 Tbsp flour
1 cup 1% milk
1 cup chicken broth
cup frozen peas
cup fresh mushroom slices
1 tsp Mrs. Dash Italian seasoning
Spinach Salad1 bag of baby spinach
Real bacon pieces
cup crumbled feta cheese
Fruit in season mangoes, strawberries, blueberries, etc.
Cashews or nut blend
Bottled poppy seed dressing
Directions
Chicken and Mushroom Pie1. Take out pie crust and let come to room temperature. Preheat oven to 425F.
2. Debone of a deli roaster chicken and cut into cubes.
3. Melt butter in large frying pan and add flour. Mix well.
4. Gradually add milk and the chicken broth. Cook until it starts to thicken.
5. Add cooked chicken and frozen peas. Continue to cook until thick.
6. Add mushroom slices and spice.
7. Pour chicken mixture into empty pie plate with no bottom crust.
8. Cover with thawed crust and seal all edges. Cut a few air vents.
9. Bake in oven for 10 minutes then reduce to 350F for 20 minutes.
10. Let pie stand 10 minutes before cutting.
Spinach Salad1. Rinse spinach and spin dry.
2. Sprinkle with bacon bits, feta, fruit, nuts and poppy seed dressing.
See more: Cheese, Poultry, Mushrooms, Dinner, Vegetables, Main, Lunch, Bake, Chicken